Effects of different boiling methods on the volatile flavor compounds of tripe soup

Food and Fermentation Industries ›› 2015, Vol. 41 ›› Issue (10) : 101.

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PDF(1279 KB)
Food and Fermentation Industries ›› 2015, Vol. 41 ›› Issue (10) : 101.

Effects of different boiling methods on the volatile flavor compounds of tripe soup

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2015, 41(10): 101

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